Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve. Serves 2. Bon Appetit February 1990
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 1|
|Calories from Fat: 1360 (77%)|
|Amt Per Serving||% DV|
|Total Fat 151.1g||201 %|
|Saturated Fat 90.2g||451 %|
|Monounsaturated Fat 40.2g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 496.6mg||153 %|
|Sodium 717.2mg||25 %|
|Potassium 1528.9mg||40 %|
|Total Carbohydrate 52.7g||15 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 45.3g|
|Protein 62.2g||89 %|
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Calories per serving: 1777
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